Tuesday, 4 June 2013


Now, with the horrible weather of these past days - or better say weeks - I am in the mood of savoury baking. So I decided to experiment with short crust pastry and various ingredients to make a light but tasty salted cake. The result was this zucchini "cake" and curry chicken "candies", which I will post in the following days. 

What you need is short crust pastry (I follow this recipe), 2 to 3 zucchini, 2 to 3 eggs, some philadelphia cheese, salt, pepper, sage leaves, parmesan cheese. Prepare the bottom of your cake, by spreading the short crust pastry in a round or rectangular baking pan. Beat the eggs, salt, pepper, and sage with the philadelphia cheese. Then slice your zucchini and pan fry them for 10 minutes or until soft (if you prefer a lighter version you can also boil them). You can either leave them like this (that´s what I did) or you can mince them and mix them with the eggs and cheese. Then pour the filling in the baking pan and sprinkle some parmesan cheese. If you have some short crust pastry left, you can either close the cake or make a decoration on top. Bake in the oven at 180°C for about 15 minutes or until golden-brown.

This is a very easy and quick recipe; not a very refined one, but rustic and home-made. Everyone will love it and if you don´t like these ingredients you can change, add, and experiment with many others: asparagus, ham, carrots, tomatoes, mushrooms, spinach, turkey, speck, and many more...


1 comment:

  1. Hola!!!

    La receta que nos has puesto hoy es muy rica y original!!!

    Un besito Martina,
    Sandra von Cake


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